Campanelle with Roasted Vegetables and Marinara
We were having friends over for dinner. I wanted to serve something simple, healthy, and hearty. Since I loved the roasted garlic and basil marinara so much, I decided to make campanelle pasta with roasted vegetables. We served this easy vegetarian pasta with a tossed green salad and freshly baked bread. A delicious dinner that we all loved, including the kids.
Campanelle with Roasted Vegetables and Marinara
Ingredients:
- 10 spears of asparagus, ends trimmed, cut into thirds
- 1 zucchini, sliced
- 8 oz button mushrooms, quartered
- 1 small red onion, quartered
- 2-3 red and yellow baby bell peppers, sliced
- 5-6 cloves of garlic (keep skins on for roasting)
- Sea salt and freshly cracked black pepper, to taste
- Dried basil, to taste
- 1 lb. campanelle pasta
- Roasted garlic and basil marinara (or a jar of store-bought sauce)
- Fresh basil, chopped
- Asiago or Parmesan, grated
How to Make Campanelle with Roasted Vegetables and Marinara:
Prepare the roasted garlic and basil marinara, then let it simmer.
Preheat the oven to 400 degrees. Line a baking sheet with parchment or foil (for easy cleanup), then coat with olive oil cooking spray.
Place the onions, mushrooms, bell pepper, and garlic (keep the skins on so they don’t burn while roasting) on the baking sheet.
Drizzle with olive oil and season with dried basil, sea salt, and pepper to taste.
Roast for 20 minutes.
Add the asparagus and zucchini to the baking sheet, drizzle with a bit more oil, and re-season with a bit more basil, sea salt, and freshly cracked black pepper.
Roast for an additional 10 minutes. Remove from oven and set aside.
Once the garlic has cooled, carefully remove the skins, slice, then return to the rest of the veggies.
Cook the campanelle al dente in a large pot of well-salted water, according to the package instructions. Drain.
Toss the cooked pasta with the marinara until evenly coated.
Add the roasted veggies and fresh basil, then mix gently.
Serve with Asiago or Parmesan. Enjoy.
Equipment
Ingredients
- 10 spears of asparagus ends trimmed, cut into thirds
- 1 zucchini sliced
- 8 oz button mushrooms quartered
- 1 small red onion quartered
- 2-3 red and yellow baby bell peppers sliced
- 5-6 cloves of garlic keep skins on for roasting
- Sea salt and freshly cracked black pepper to taste
- Dried basil to taste
- 1 lb. campanelle pasta
- Roasted garlic and basil marinara or a jar of store-bought sauce
- Fresh basil chopped
- Asiago or Parmesan grated
Instructions
- Prepare the roasted garlic and basil marinara, then let it simmer.
- Preheat the oven to 400 degrees. Line a baking sheet with parchment or foil (for easy cleanup), then coat with olive oil cooking spray.
- Place the onions, mushrooms, bell pepper, and garlic (keep the skins on to avoid burning) on the baking sheet.
- Drizzle with olive oil and season with dried basil, sea salt, and pepper to taste.
- Roast for 20 minutes.
- Add the asparagus and zucchini to the baking sheet, drizzle with a bit more oil, and re-season with a bit more basil, sea salt, and freshly cracked black pepper.
- Roast for an additional 10 minutes. Remove from the oven and set aside.
- Once the garlic has cooled, carefully remove the skins, slice, then return to the rest of the veggies.
- Cook the campanelle al dente in a large pot of well-salted water, according to the package instructions. Drain.
- Toss the cooked pasta with the marinara until evenly coated.
- Add the roasted veggies and fresh basil, then mix gently.
- Serve with Asiago or Parmesan. Enjoy.
This is definitely a meal worth making more than once. Looks really good amd healthy indeed. Veggie goodness.
Beautiful and healthy; this recipe is a keeper Pam! You've outdone yourself again! The roasted veggies would give this pasta awsome flavor.
Yum! Added to my list of must-makes! Love the roasted veggies and i've never cooked with this pasta shape – fun!
ooo I cant wait to make this!
thanks for sharing, I love to watch for your new posts 🙂
-Ashley
Mmmm … looks so delicious! Hard to believe that a simple half hour in the oven transforms the veggies from good to great! You are so lucky to have kids that eat foods that touch! Of course, they are lucky to have such a great cook for a mom! 🙂
Wow thats awesome looks delicious with yummy and healthy roasted veggies… who dont say no to this ?
This dish looks great. I love roasted veggies. And campanelle is my favorite pasta shape! 🙂
Nothing like a healthy and yummy meal. Thanks for the post. Will be making this soonish. 🙂
You're so great at preparing healthy delicious meals for your family. I really need to step it up!
This looks so, so good, especially that sauce!
Oh, yes please. This looks light years better than the lunch I just had…
It looks so hearty and is very colorful!
I made the same recipe on Friday night, we are definitely on the same wave length. I just used penne!!!
i love the shape of that pasta and the way it feels in your mouth. i'm also a huge fan of any pasta dish incorporating red sauce–forget alfredo, give me marinara!
What a dish, there is something about roasted vegggies eh? Roasted Garlic… they are so WORTH all the peeling.
Lucky dinner guests! 🙂
It looks delicious! Can i come over for dinner?
I was just reading your comment to me about loving roasted veggies and thinking how I knew that about you, and here is a wonderful recipe featuring 'em. Looks awesome.
I've never had campanelle. Looks like a fun pasta.
Who says health eating can’t be good? Your simple, yet fulfilling entrée is an example that it can be. I love the colors, the combination of flavors and its ease.
I definitely will be trying this! Many thanks…
I love the flavor of roasted veggies with pasta. We have so many wonderful choices right now. And I have lots of homemade marinara sauce. Looks divine, Pam.
Looks good and I KNOW it tasted great as I've made your marinara. I'd like to try making it into a soup!
~ingrid
Excellent recipe, the campanelle pasta sounds marvelous with roasted veggies!
That sure looks yummy, I have not heard of that type of pasta before!
yum, yum, yum !!
Very nice hearty dinner. Just perfect with warm and crusty bread!
Ah, nothing like fun pasta shapes as a backdrop for great veggies!
Yum… Roasted veggies and pasta. I can't wait to try this. Thanks for the recipe.
Mimi
I always love your pasta recipes, Pam. This looks easy and delicious and I love to use new pasta shapes. It makes for a more interesting meal.
Roasted veggies are one of my favorite additions to pasta! Great dish!
Yum – I love all those beautiful roasted veggies in there.
This looks delicious! I'm going to make it sometime this week: http://the-delicious-life.blogspot.com/
seriously, you could open a restaurant, and i would go everyday!
How could anyone not love your dinners?
I totally agree with Teresa above!
I love roasted vegetables and pasta, but I've never combined them with a sauce.
Your site is one of my absolute favorites, the pictures are so beautiful, they just jump off the screen and I love the recipes that you feature! I know others feel the same, I have your button and see a lot of out clicks from my site to yours. Kepp up the great work!
http://www.anniebakes.blogspot.com